This Blueberry Cheesecake is ultra-creamy, swirled with fresh blueberry sauce, and baked to perfection without the need for a water bath.
Ingredients:
For the Blueberry Sauce:
3 cups fresh or frozen blueberries
1/4 cup granulated sugar (50g)
1/4 cup water
1 tablespoon corn starch
For the Crust:
2 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon granulated sugar
For the Filling:
3 packages cream cheese (24 oz or 750g total), room temperature
2 cups sour cream or Greek yogurt
1 1/2 cups granulated sugar (300g)
4 large eggs
1 tablespoon vanilla extract
Instructions:
1. Prepare the Blueberry Sauce:
In a medium pan, combine the blueberries and sugar.
In a small bowl, whisk together the water and corn starch, then add to the pan with the blueberries.
Cook over medium heat, stirring often, until the mixture becomes bubbly and thickened, about 5-8 minutes.
Set the sauce aside to cool to room temperature (you can place it in the fridge to speed up the cooling process).
2. Make the Crust:
Preheat your oven to 325°F (163°C).
Line a 9-inch springform pan with parchment paper, pinching it between the bottom and the sides.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of the prepared pan, pressing it about 1/2 inch up the sides.
Bake the crust for 10-12 minutes, just until dry. Remove it from the oven to cool, and reduce the oven temperature to 275°F (135°C).
3. Prepare the Filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sour cream (or Greek yogurt), sugar, eggs, and vanilla extract, and beat until the mixture is smooth.
Pour half of the filling into another bowl. Stir in ½ cup of the cooled blueberry sauce to this portion of the filling.
Pour the blueberry cheesecake filling into the prepared crust.
Carefully pour the plain cheesecake filling over the blueberry layer, drizzling it back and forth to cover in an even layer. Use a spatula to gently spread the filling smooth.
Drop teaspoons of the remaining blueberry sauce over the top of the cheesecake, then gently swirl it with a knife or toothpick to create a marbled effect. Reserve the remaining sauce for serving.
4. Bake the Cheesecake:
Bake the cheesecake at 275°F (135°C) for 1.5 to 2 hours, until the outer 2 inches are set and the center is still slightly jiggly.
Turn off the oven and leave the cheesecake in the warm oven for 1 more hour.
Remove the cheesecake from the oven and let it cool to room temperature on the counter.
Refrigerate the cheesecake for at least 8 hours or overnight before slicing.
5. Serve:
Remove the cheesecake from the springform pan.
Serve slices with whipped cream (optional) and the remaining blueberry sauce.
Enjoy this luscious Blueberry Cheesecake, perfect for any occasion!
